Detroit non-profit, Soil2Service, has announced a new and unique restaurant concept, Epiphany – Nain Rouge Kitchen, located at 644 Selden Street in Midtown.
Housed in a more than century-old building, previously home to the Smith Welding Supply & Equipment Company and the Owosso Casket Company, Epiphany – Nain Rouge Kitchen brings the space a new lease on life connecting cuisine with community.
Epiphany, under the direction of Jeremy Abbey, executive director, and John T. Piazza, executive director of business development, is focused on redefining American comfort food. The restaurant will expand the Detroit Institute of Gastronomy (DIG) program, offer regular cooking classes open to the public and host local chefs’ association chapter meetings. In addition, Epiphany is a social enterprise for the Metro Detroit community at large.
“We are overjoyed to launch this next step for our non-profit. We are dedicated to redefining the essence of American comfort food by celebrating the rich tapestry of global flavors that have woven themselves into the local culinary landscape,” said Jeremy Abbey, executive director of business development, Soil2Service in a statement. “We honor diverse cultures while invoking a sense of nostalgia and well-being through our food. Our commitment to culinary and hospitality excellence drives us to source top-quality ingredients and minimize food waste, all while building meaningful human connections through the shared experience of food. We look forward to welcoming guests to this new community space focused on food.”
“Epiphany – Nain Rouge Kitchen, in collaboration with the Detroit Institute of Gastronomy, is expanding a distinctive hybrid culinary education model that prepares apprentices for American Culinary Federation Certification and U.S. Department of Labor credentials,” said John T. Piazza, executive director of business development, Soil2Service. “Our program, aimed at honing skills and enhancing Detroit’s culinary scene, serves as the hub for DIG’s nationally recognized apprenticeship program, contributing to the next generation of culinary talent here in Detroit.”
Epiphany’s menu includes chicken fried quail, Bakkafrost Scottish salmon, the Epiphany burger, mushroom and goat cheese salad, roasted onion IPA dip, seasonal braise, sticky bread pudding, and more.
Epiphany will launch Sunday brunch service on Mother’s Day, and then every Sunday following from 10 a.m. to 4 p.m. Brunch menu highlights include the Epiphany omelette, trio of scones, shirred eggs, bread pudding French toast, fresh squeezed mimosas, and more.
The ever-expanding beverage program, offers a lineup of cocktails and mocktails as well as a selection of Nain Rouge Brewery beers, brewed right next door at by Dave Hale of Nain Rouge Brewery.
Dine-in reservations may be made online at www.epiphanyrestaurant.com, including for private events from 15 to 300 people, holiday parties and corporate functions.
Epiphany – Nain Rouge Kitchen is located at 664 Selden St. in Detroit and open Wednesday and Thursday from 5 p.m. to 10 p.m., Friday and Saturday from 5 p.m. to 11 p.m.
